Green Eating

At some point every summer there are just too many greens.

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When you can’t eat or cook one more leaf, save some for a snowy day when the color green is exciting again. Chard, kale, beet greens, whatever you’ve got. Dehydrate them, crumble them, and enjoy a vitamin-packed sprinkle of flavor on your pasta or in your soup year-round.

4 thoughts on “Green Eating

  1. I haven’t thought of that. I’m in the process of blanching and freezing a bunch of beet greens for winter smoothies…I may dehydrate some now. 🙂

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